Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

brisket done early

busmania
busmania Posts: 414
in EggHead Forum
I cooked a brisket for a family dinner.  It finished at 11am.  it is now 3pm so it has been FTC'ing for 4 hours.  I need to stretch it two more hours.  I left the temp probe in the meat, it is now at 150.  Should I put this in my oven?  Lowest setting is 170 degrees.
· Share on FacebookShare on Twitter

Comments

  • Foghorn
    Foghorn Posts: 10,182
    You're good whether you put it in the oven or not. It is safe as long as it is above 140.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • busmania
    busmania Posts: 414
    well the probe is in the middle of the meat.  what about the outside of the meat area?  I fear this may already be below 140.  it is wrapped in foil though.
    · Share on FacebookShare on Twitter
  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    I wish I had the problem of finishing early.  (wait, that didn't sound right)  I'm always, always anxious about if it's going to be done in time.  Of course with brisket, you can FTC it for hours, but even when I leave an hour or two, it still seems to surprise me.  I smoke mischievous meat, I guess.
    · Share on FacebookShare on Twitter
  • pantsypants
    pantsypants Posts: 1,191
    not sure if you saw my post from a couple days ago but i had a brisket done way to early . 12 hours actually .

    I am not sure why my 15 lb brisket was done in 12 hours ( cooked at 225 ) but it was .
    I kept it in the egg ( at 150 ) for 10 hours and I am not sure how but it was one of the best briskets I have ever made .

    Toronto
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,182
    So, how was it? Sorry I didn't answer your follow-up question. I was flying yesterday.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • busmania
    busmania Posts: 414
    It was decent. The family raved about it but I am my own worst critic. I ended up leaving it FTC and when I got to the party, put it in the oven at 170 wrapped in foil. Thanks for the advice everyone!
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 35,425
    Must be the new brisket economy-just had a 12+lb packer finish in around 9 hours (about 270*F on the calibrated dome).  Never had one go so quickly-FTC and in the sun...results TBD.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories